SC - Saxon Violets

[david friedman]

'Lainie asked about violet recipes a while back. Here is what looks 
rather like a violet pudding?

Vyolette
Two Fifteenth Century Cookery Books p. 29

Take Flourys of Vyolet, boyle hem, presse hem, bray hem smal, temper 
hem vppe with Almaunde mylke, or gode Cow Mylke, a-lye it with 
Amyndoun or Flowre of Rys; take Sugre y-now, an putte ther-to, or 
hony in defaute; coloure it with the same that the flowrys be on 
y-peyntid a-boue. [thorns replaced by th]

Elizabeth/Betty Cook (well behind the list)